Hasselback Potatoes

never heard of them but now I'm going to make them the next time I cook something in the oven.

I've had them 3 times and hated them every time. Dry and tasteless.

I’m not eating that bitch’s potatoes 🥔.

NAH - Pommes Duchesse would have been my childhood pencil dialling pretension OP!

Creamy calorific suburban Sunday decadence!

You're doing something wrong R2 -- they look beautiful & taste great. I especially like sweet potatoes ("yams") done that way.

Pommels Duchesse for the win

Ooops

Look like oversized arthropods

Dauphinoise were our pencil-dialing potatoes. Fancee nom and everything.

Au gratin was about the fancy pinnacle growing up - but they were sooooooo good - creamy goodness inside , crispy and golden brown on top

We just bought the frozen version of this from Trader Joe's. Haven't tried them yet.

Is Dauphinoise pr Au Gratin what I know as 'Anna Potatoes'?

Or is it a case of ballpark but different?

Fascinated by R5 inspiration now to Duchesse up alternative mash options - sweet potatoes or a pumpkin potato blend could work real well.

Shameless fatty carb-whore thread!

These look gorgeous. I have a sweet potato sitting on my dining room table, looking very lonely and unloved, and now I think I know what I’m going to do to him.

I've made them a few times. They look amazing, but they're a fucking time consuming pain in the ass to prepare and ultimately they they end up tasting like a good batch of Five Guys french fries. Why bother?

R13, "Potatoes Anna" is completely different.

You thinly slice potatoes. You clarify a ton of butter. And get a pepper grinder handy. You put some butter in the bottom of a casserole dish, then layer of potatoes, and then add more butter, several grinds of black pepper, more potatoes, butter, pepper, potatoes, butter, pepper, building up the layers. When you're done, you weigh down the top, and bake in an oven. When cooked, you turn them out on a platter. They're golden crispy on the outside, tender and flavorful on the inside.

They're amazing. My dad makes it every Christmas.

Joel Rubichon Pommes puree for the win.

Those look delicious.

This recipe is close... but use CLARIFIED butter, and you need a hell of a lot more than just two tablespoons. Yeesh.

"Potatoes Anna"

Pommes puree

Thx R16 - I realize I've always used the wrong term for what is Dauphinoise.

Your Father's real deal though sound sublime, if acardiac inducing once in a blue moon indulgencea to be sure.

Man from acting, to singing now growing tubers? David has lived a busy life for someone who's famous for being a fake lifeguard.

I'm eating gnocchi, lardons and fried egg as I type.

Ooohhh.. Those Hasselback potatoes look so delicious! Maybe I'll try it.

Potatoes are cheap, knock yourself out.

Dauphinois uses cream, but not cheese, classically; au gratin includes cheese (and often cream). Pommes Anna uses butter, butter and more butter, as R16 and R19 indicate. I'm not even sure the method R19 links to would work.

yum!

Nigella Lawson suggests slicing each potato after placing it lengthwise in a shallow wooden spoon, so that your knife will run into the edges of the spoon before it can slip & cut the potato all the way through the bottom. For a long potato like a "yam", place it on a chopping board between 2 parallel wooden spoon handles (or thick chopsticks), so that the blade runs into those before it reaches the bottom of the potato.

Not a fan of these at all. Aside from the novelty of slicing the potatoes, they end up coming out dry and leathery.

I've tried to make Hasselbacks several times, using all the tricks (like the chopsticks above), but they never come out right. Pommes Anna, however, I have made with great success--delicious!. And Robuchon's butter-with-potato recipe is...well...full disclosure...something I only make for myself. I take the dish and a spoon with me into a closet and have at it mercilessly in the dark until my lips are as glistening wet as Richard Beymer's in WEST SIDE STORY.

I always called them FanTan potatoes.